Small Batch Healthier Saturday Pancakes

Healthier flavor-filled pancakes are only a few ingredients away with this simple and nutritious small batch Saturday pancake recipe.

Barlean’s was kind enough to send me two complimentary nutritious products for sample use in this week’s #RecipeMakeover. I am not being compensated monetarily for this post and all opinions contained within are solely my own.

Perhaps pancakes aren’t the first thing to come to mind when you think about eating healthier, however, I’m here to show you that any indulgent food can be made a wee bit healthier with a few simple tips. First, start out by adding something a little bit different to your pancakes; it’s up to you how far you want to go with this. You can switch out some or all of the all-purpose flour in pancake batter with whole wheat, rye, almond, or even rice flour. Or like me, you may choose to add an ingredient such as Barlean’s Digestive Blend, which is a blend of ground flaxseed, chia seed, quinoa, unsweetened shredded coconut, and pumpkin. It is Certified Organic, Vegan, Kosher, Non-GMO and Gluten-Free. This unique blend also contains naturally occurring prebiotics to support a healthy digestive tract as well as being packed with a ton of extra flavor.

Next, ditch the butter because it’s totally unnecessary. Instead, melt coconut oil and then use a small folded up paper towel to lightly coat a non-stick skillet before making each pancake. For this recipe, I used Barlean’s Butter Flavored Organic Coconut Oil, which can be substituted 1 to 1 in recipes that call for butter under the cooking or frying temperature of 375 degrees. It is Certified Organic, Vegan, Non-GMO, Dairy-Free, Gluten-Free, Soy-Free, Cholesterol Free, and contains No Trans Fats or Hydrogenated Fats. It also gives these pancakes a hint of butter without loading them down with extra fat. Let’s be honest here folks, if you’re using a non-stick skillet the use of butter to make pancakes truly isn’t needed.

Now comes the biggest hint to make pancakes healthier, so that you can enjoy them each and every weekend without fear of gaining a gazillion pounds or being able to move for the rest of the day; eat less of them. That’s right y’all, you don’t need a big ol’ stack of pancakes on your breakfast plate. The average person should only need two or three pancakes at most, and if the pancakes have as much flavor as these do then you won’t need a literal pool of maple syrup to drown them in. Even I, the girl who has never really been a pancake person, was surprised at just how wonderful these golden cakes turned out. I don’t think I’ve ever had a pancake with so much flavor that didn’t make me feel like a big ol’ bloated tick for hours after eating it.

Healthier flavor-filled pancakes are only a few ingredients away with this simple and nutritious small batch Saturday pancake recipe.

Ingredients:

  • 1 Cup Milk
  • 1 Tablespoon Fresh Lemon Juice
  • 1 Teaspoon Vanilla Extract
  • 1 Cup All-Purpose Flour
  • 1/4 Cup Barlean’s Digestive Blend
  • 1/4 Cup Sugar
  • 1 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Kosher Salt
  • 1 Egg
  • 1 to 2 Tablespoons Barlean’s Butter Flavored Organic Coconut Oil, Melted

Healthier flavor-filled pancakes are only a few ingredients away with this simple and nutritious small batch Saturday pancake recipe.

Directions:

  1. Mix the milk, lemon juice, and vanilla extract together in a glass measuring cup; set aside for 10 minutes.
  2. In a medium bowl, whisk together the flour, digestive blend, sugar, baking soda, and salt.
  3. Whisk the egg and the milk mixture into the flour just until there are no large streaks of flour or gigantic lumps.
  4. Heat a non-stick skillet over medium heat.
  5. Dip a small folded paper towel into the melted coconut oil and then use the paper towel to lightly coat the hot pan with the coconut oil.
  6. Pour the batter into the hot skillet using a 1/4-cup measuring cup.
  7. When bubbles begin to burst in the middle of the pancake, flip it, and then cook on the other side until golden brown and cooked through.
  8. Repeat steps 5 through 7 until you have used all of the pancake batter.

Healthier flavor-filled pancakes are only a few ingredients away with this simple and nutritious small batch Saturday pancake recipe.

Suggestions:

  • Use the bottom of the measuring cup to even out the pancake batter and form it into a round shape.
  • Do not over-flip or press down on the pancakes or they will deflate. Fluffy pancakes are so much better than flattened smooshy ones.
  • This recipe will make six regular-sized pancakes.

Healthier flavor-filled pancakes are only a few ingredients away with this simple and nutritious small batch Saturday pancake recipe.

Improvements:

Healthier flavor-filled pancakes are only a few ingredients away with this simple and nutritious small batch Saturday pancake recipe.

Small Batch Healthier Saturday Pancakes

Small Batch Healthier Saturday Pancakes

Ingredients:

  • 1 Cup Milk
  • 1 Tablespoon Fresh Lemon Juice
  • 1 Teaspoon Vanilla Extract
  • 1 Cup All-Purpose Flour
  • 1/4 Cup Barlean's Digestive Blend
  • 1/4 Cup Sugar
  • 1 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Kosher Salt
  • 1 Egg
  • 1 to 2 Tablespoons Barlean's Butter Flavored Organic Coconut Oil, Melted

Directions:

  1. Mix the milk, lemon juice, and vanilla extract together in a glass measuring cup; set aside for 10 minutes.
  2. In a medium bowl, whisk together the flour, digestive blend, sugar, baking soda, and salt.
  3. Whisk the egg and the milk mixture into the flour just until there are no large streaks of flour or gigantic lumps.
  4. Heat a non-stick skillet over medium heat.
  5. Dip a small folded paper towel into the melted coconut oil and then use the paper towel to lightly coat the hot pan with the coconut oil.
  6. Pour the batter into the hot skillet using a 1/4-cup measuring cup.
  7. When bubbles begin to burst in the middle of the pancake, flip it, and then cook on the other side until golden brown and cooked through.
  8. Repeat steps 5 through 7 until you have used all of the pancake batter.
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Don’t forget to enter the #RecipeMakeover giveaway this week for your chance to win the Barlean’s products featured above, as well as other many other great prizes. Click HERE to find out more information.

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  • Wendy Klik

    I’m loving the Barlean’s Digestive Blend too, Colleen. Your pancakes look perfect.

    • Thanks Wendy…I was really surprised at how much flavor it has. I really didn’t think it would make that much of a difference, but it certainly did!

  • Mmmm! Pancakes are my favorite! I could eat them breakfast, lunch or dinner! And since these are healthy, that’s totally acceptable, right?!?! Hehehe. Yum! XOXO 🙂

    • I’ve never been a huge fan…I usually eat one pancake and give up. These were so good that I had two!

  • These look like a great saturday morning lazy breakfast! i love your tip of using the bottom of the measuring cup to even out the batter…smart!

  • My husband is the designated breakfast chef here & I cannot wait to pass your recipe along to him. I love the fact that you subsitute coconut oil for butter. Can’t wait to taste these! Thanks for sharing!

    • Hope you and he enjoy them! Lucky you to have someone that cooks breakfast for you…the most I ever get is cinnamon toast!

  • Great recipe. I’ve been using coconut oil and a mixture made with bananas to keep pancakes healthier for while now.

  • Erin Creeks

    I might have to give this recipe a try. I love pancakes but to make them healthier I started using almond and oat flour but I’m curious about that Barlean’s Digestive Blend. Thanks for the recipe idea.

    • Give it a try Erin…it really does help to make these pancakes more flavorful!

  • I’m always looking to keep my breakfast as healthy as possible. I def want to try this recipe! I’ve made banana and egg white based pancakes in the past to be healthier, but this sounds way nastier!

    • I wish I had made them again this weekend, however, I just wasn’t in the mood to stand in front of the stove at eight in the morning!

  • Guaranteed Giddy

    I already bookmarked this one earlier in the week. Your IG always makes me feel like cooking 🙂

  • Valerie Carmona

    This recipe looks delicious! I am always on the hunt for healthier options of our favorite foods!